TECHNOLOGICAL INSTITUTE OF THE PHILIPPINES – MANILA

DEPARTMENT OF CHEMICAL ENGINEERING

CHEMICAL ENGINEERING CALCULATIONS 1

PRODUCTION OF TOMATO PASTE

FROM FRESH AND RAW TOMATOES

In completion of the Course Outcome in Chemical Process Calculations,

A Design of the Complete Material Balance

Presented by the group members:

DELA CRUZ, Christian

PADILLA, Alex

MAGALSO, Angeline

OLIVEROS, Paula

DE VERA, Erika Joy

MIRABELES, Mean Jann

ECHAVEZ, Mariah

GAELA, Rin

GUEVARRA, Christine

Submitted to:

Engr. Isiah B.A. Ventilacion, ChE

March, 2019
I. INTRODUCTION

In recent months, there has been an excessive supply of tomatoes

in our country. And when this happens, the remaining unused tomato are
subject to spoilage in a short amount of time. News of this phenomena
have surfaced around last year where it has been reported that farmers
harvesting excessive amounts of tomatoes are unable to gain profit nor
utilize them due to its lack of practical use. To hinder this worsening
phenomena, the researchers introduce the concept of instead of throwing
away these unused tomatoes and be non-profitable, these extra supplies
of tomato can be made into a tomato paste which can be marketable and
a source of profit.

Tomato paste is a thick paste made from ripened tomatoes.

Tomato (Lycopersicum esculentum) is a commercially important vegetable
throughout the world both for the fresh fruit market and the processed food
industries (Atherton and Rudich, 1986).Tomatoes may be consumed fresh
or processed to canned whole peeled tomatoes. It may also be processed
to produce juice, concentrated tomato juice, puree or paste. Mainly
controlled by the amount of pectin, total soluble solids, and size
distributions of insoluble constitute (Luh and Kean, 1998).

A similar study concerning with the process of converting fresh, raw

and uncontaminated tomatoes have been done by Oduok et al. in 2014.
According to their study, the main processing steps in the production of a
tomato paste include washing, sorting, trimming, breaking, juice
extraction, concentration, pasteurization, filling and cooking. After washing
and sorting, tomatoes are chopped and subjected to cold break or hot
break. During juice extraction, the heated tomato pulp is passed through
two extractors. The type of extractors (paddle or screw) and screen size of
extractors affect the quality of the final product in particular its texture and
consistency.
II. REVIEW OF RELATED LITERATURE

The production of tomato paste requires the use of fresh, matured,

uncontaminated tomatoes especially without infected bruises, and must be
of high quality (good species), stated by Adegbola (2012). All raw food
and materials should be handled with care in order to avoid bruises and
damages. Foods should be kept off the ground and protected from
insects. Raw materials should be kept cool by storing them away from
sunlight. Bruised but not infected tomatoes can also be processed but
putting in mind that bruises encourage infestation.

Fenco (2014) gave a detailed description of the processing steps in

production of tomato paste as outline in this subsection:Fresh tomatoes
arrives at the plant in trucks are unloaded into a collection channel (also
known as flume), a stainless steel or cement duct into which a quantity of
water 2 to 3 times higher than the amount of unloaded tomato is
continuously pumped. For example, a 10 tons/hour rate requires at least
30m3/hour of water.

The tomatoes then arrive at the sorting station where 5% of the

weight will be discarded as culls (Saravacos and Kostaropoulos, 2003),
after having been rinsed under a clean water spraying system (preferably
drinking water). Here, the staff removes the green, damaged and
excessively small tomatoes which are placed on a reject conveyor (or an
auger) and then collected in a large box or directly inside a truck to be
taken away. The tomatoes suitable for processing are transported to the
chopping station (this may be a hammer mill or a special mono-pump
provided with pre-feeding screw) where they are chopped. Then the
crushed tomato is fed into an electrically driven mechanical pulper. This
separates the juice from seeds and skins. The tomatoes are rubbed
against a perforated drum by two brushes which are fixed to the central
shaft driven directly by the motor. The juice passes through the perforated
drum into the outer stationary drum and collected through an outlet. The
remaining seeds and skins are pushed out through an outlet connected to
the inner perforated drum. (Practical Action, 2015)

The 6.5 wt% of the crushed tomatoes known as the pomace (FAO,
2009) containing 80% moisture (Feedipedia, 2015) enters a refining
station where further juice is recovered which will rejoin with the unrefined
chopped and crushed tomatoes at the homogenzing machine. The
products are forced through the homogenizing valve producing changes in
the particle structures. These mechanisms relate to the changes in the
structure of an aqueous tomato dispersion caused by the application of
mechanical energy (GEA, 2015). After this, they proceed to an evaporator
which involves the removal of water from the juice to have a desired
product containing 75% water and 25% solids and serves a main purpose,
improve microbiological stability with reduction of water activity, which is
the predominant factor in most organic degradation processes.

III. STATEMENT OF THE PROBLEM

A feed of fresh, matured and uncontaminated tomatoes is to be

made into a tomato paste composed of 75% water and 25% solids. A
100kg feed composed of 93% water and 7% solids is to be washed with
200kg of pure water then proceeds to a sorting machine where 5% of its
weight will be removed. After passing through a crushing machine, the
tomatoes are sliced and enters a pulper where its pomace (6.5% of its
weight containing 80% moisture) is refined and added to the
homogenizing machine. The remains bypasses the refining process and
proceeds to the homogenizing machine. As they combine, it will enter an
evaporator where 100% water will be evaporated.
IV. Process Flow Diagram

Washing Sorting Crushing

Refiner Pulper

Homogenizing

Evaporation
V. Material Balance of Each Reactor

Balance at Sorting:

W, 5% weight

100kg F
Sorting
93% H2O 93% H2O

7% solids 7% solids

OMB: 100 = W + F

W = 100 ( 0.05)

W = 5 kg

F = 100 – 5

F = 95 kg

Balance at Pulping:

R, 6.5% weight

95 kg, F H
Pulper
93% H2O 93% H2O

7% solids 7% solids

OMB: 95 = R + H

R = 95 (0.065)

R = 6.18kg

H = 95 – 6.18

H = 88.82 kg
Balance at Refiner:

S, 100% solid weight

6.18 kg, R M
Refiner
80% H2O 100% H2O

20% solids

OMB: 6.18 = S + M

H2O balance:

6.18 (0.80) = M (1.00)

M = 4.94 kg

Solid balance:

6.18 (0.20) = S (1.00)

S = 1.24 kg

Balance at Homogenizing:

H, 88.82 kg

4.94 kg, M E
Homogenizing
OMB: E = M + H

E = 88.82 + 4.94

E = 93.76 kg
Balance at Evaporator:

L, 100% H2O

93.76 kg, E P
Evaporator
93% H2O 75% H2O

7% solids 25% solids

OMB: 93.76 = L + P

Solids balance:

93. 76 (0.07) = P (0.25)

P = 26.25 kg

L = 93.76 – 26.25

L = 67.51 kg